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Trader Joe's Products (2017–)

Kerry Beal

By Kerry Beal
in Kitchen Consumer

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OlyveOyl

OlyveOyl

Posted
Posted

We were very happy with the spinach as I wasn’t sure how it would work.  I used about a half bag of the chopped spinach. With the wet towels, the spinach provided enough moisture to cook the gyoza although I think if they were soaked as you suggested, it would be quicker.  Also, facing them seam side down on the spinach would encourage a more even cooking of the seam. My DH loves dumplings and this will definitely be a repeat, I’ll try the Thai shrimp ones next time.

As for the rice cakes, I cooked them to al dente, they were pleasantly firm to the bite although if your preference is for softer, a little longer cooking would easily achieve that…I actually cooked them in a generous amount of water in the micro.

  • Thanks 1
lemniscate

lemniscate

Posted
Posted

disappointment.   The mini Brioche toasts have been discontinued.   Whole Foods still carries mini toast crackers, but not brioche type.  It's so hard to find mini-toasts, melba toasts and rusks (Ikea discontinued theirs) anymore.  The market has swung towards flatbread crackers.  Not a fan.

 

I can still get Bauducco's (eG-friendly Amazon.com link) online.  But they are not quite as good as the ones listed above for me.

  • Sad 3
BeeZee

BeeZee

Posted
Posted

The serving sizes continue to be laughable on the labels, I needed to pick up something for a quick desk lunch and purchased the plastic container "lemon chicken and arugula salad". The label states 2.5 servings - and the only think I can think of was the 5 little pieces of chicken divvied up as 2 per portion🤣. The salad was perfectly acceptable ($5.49), a bit of baby arugula on the bottom, topped with large/pearl couscous, scattering of dried black currents, some other grain (quinoa?), and a sweet/spicy red pepper dressing that was far too sweet.

  • Like 1

"Only dull people are brilliant at breakfast" - Oscar Wilde

rotuts

rotuts

Posted
Posted

i favorite iteration , @ TJ's 

 

being the times e live in 

 

is the migration of the rice portion 

 

of the various Indian Fz items   

 

( decent , when you need that sort of thing )

 

at the expense of the chicken , fish , etc

 

and the chicken etc isn't staying as long 

 

on the chicken side.

 

still , OK for Indian-ish , right there in from of you.

Midlife

Midlife

Posted
Posted
23 hours ago, BeeZee said:

The serving sizes continue to be laughable on the labels, I needed to pick up something for a quick desk lunch and purchased the plastic container "lemon chicken and arugula salad". The label states 2.5 servings - and the only think I can think of was the 5 little pieces of chicken divvied up as 2 per portion🤣. The salad was perfectly acceptable ($5.49), a bit of baby arugula on the bottom, topped with large/pearl couscous, scattering of dried black currents, some other grain (quinoa?), and a sweet/spicy red pepper dressing that was far too sweet.

The portions must vary. I had that same salad last week and it was really enough for 1.5 to 2 servings (though I don’t eat as much as I used to).  It also had maybe 10 or so small pieces of chicken in it. The dressing was fine, but that’s a personal taste thing. 

  • Like 2
  • 2 weeks later...
weinoo

weinoo

Posted
Posted

Stuff I bought today which is a regular buy at TJ's:

 

1 Haas avocado - hard and green

1 Tuscan Melon

2 ears of corn - just uncrated

Organic Broccolini

2 bananas - still somewhat green (Sig Eater will eat no banana unless it's hidden in a smoothie or somewhere else)

Organic Button Mushrooms

Empire Kosher skinless/boneless chicken thighs (probably for paella) 

 

  • Like 3

Mitch Weinstein aka "weinoo"

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rotuts

rotuts

Posted
Posted (edited)

I recently began working w these :

 

https://www.traderjoesreviews.com/product/trader-joes-chicken-chile-verde-burritos/

 

Ive had them before , and forgot about them

 

chicken ( some dark meat ) in a thick green cilli ' sauce ' 

 

flour wrap .    I like them   I micro ( covered )  and let sit so the steam effects the wrap

 

then chese , this bing TJ's Jack :

 

IMG_2731.thumb.jpg.b9261ea40d4757ae4c635063b845f455.jpg

 

micro'd cheese to melting , then carefully torched.

 

wanted Tj's PicoDG  but they only had mild

 

so tried 

 

IMG_2751.thumb.jpg.6e4869029f9a58169c4b09e9af257bd0.jpg

 

its a chunky cooked salsa :

 

IMG_2733.thumb.jpg.03b5b503260fcf832837186de5c81629.jpg

 

and Campari tomato's , which added nothing .  

 

this was an OK dish , but the salsa is no Pico del Gallo 

 

thinking about it , this would be interesting on some linguini if you like red sauce , chunky w some heat.

 

then , the MasterPiece :

 

IMG_2742.thumb.jpg.601893283f0705f2384bc38d7fceeb29.jpg

 

same burrito // cheese // torching.  but it wanted some sauce :

 

the two you see I had and enjoy on shrubbery :

 

refrigerated Ranch and refrigerated creamy cilantro .

 

the cilantro is muted , its tart and of course creamy.

 

this rendition is very much a winner for me.

 

Its what's for dinner tonight , and I may add some minced red onion.

 

 

Edited by rotuts (log)
  • Like 6
heidih

heidih

Posted
Posted
1 hour ago, weinoo said:

Tried some mini chicken tacos for the first and last time. Still think the samosas are one of the better items without rocks. Or insects.

I used to buy those and nuke them for Spud. They get pretty chewy. Perfect treat for a Moluccan. 

jedovaty

jedovaty

Posted
Posted (edited)

Mine has begun selling dry-farmed early girl tomatoes.  They are among the tastiest grocery-store tomatoes I've had.  I hope this is an ongoing thing :)

 

Early Girl tomatoes are usually fairly bland even home-grown, however, dry farming seems to really give them a nice flavor boost.

 

dryfarmedearlygirltomatoes.jpg.e8935ed9b288c5fab69b499bd28eeef0.jpg

 

Edited by jedovaty (log)
  • Like 3
rotuts

rotuts

Posted
Posted

@jedovaty 

 

not taking issue as such

 

"   They are among the tastiest grocery-store tomatoes I've had "

 

excellent !

 

''  Early Girl tomatoes are usually fairly bland even home-grown ''

 

can not disagree more.

 

I did have to look up ' dry farming '

 

hype and PR asid

 

Id like to try them

 

if I ever found them.

heidih

heidih

Posted
Posted
52 minutes ago, rotuts said:

 did have to look up ' dry farming '

hype and PR asid

Id like to try them

if I ever found them.

Japanese farmers pioneered dry farming here on the Peninsula. I've heard the term wth stone fruits too. A flavor concentration occurs. 

https://southbay.goldenstate.is/remembering-the-ishibashi-familys-agricultural-in-palos-verdes/

  • Like 4
  • Thanks 2
rotuts

rotuts

Posted
Posted (edited)

this is similar to the TJ's burrito Ive been working with

 

but a difference in prep that made a big difference to me :

 

IMG_2759.jpg.b68c257fe55a077841d889c63699a465.jpg

 

 

there are two chesses here : jack and Tj's Cheddar .  I added the cheddar in an earlier version

 

because I just did not have enough Jack.   this is a cheesy dish.  do not over do it , but do not skimp.

 

the flavor and texture difference between the two added to the dish.

 

however , no pictures , I took the Fz burrito out of the freezer , and let it sit in the serving dish

 

in a bit of tap water .  I turned the burrito from time to time, nothing critical

 

until each side was saturated , at least one layer , poured off any extra water

 

the burrito was still Fz.

 

and micro'd, covered ( I have a heavy plastic micro cover )  for 2 minutes 

 

and then let sit.  for 5 - 10 minutes  as this was earlier in the day 

 

and no rush for dinner.  the B was warmed though , so I added the two cheeses , and micro again , and

 

let sit.

 

the sitting part is the important part .  it allowed the flour tortilla  layers  to hydrate.

 

you can't see the hydration in the pic above , but wait for it.

 

IMG_2762.thumb.jpg.abfb708d515f8878f601016152e485f3.jpg

 

torched .  the two cheeses torch differently , a plus in the end flavor and texture wise

 

IMG_2770.thumb.jpg.5674831de776a0a01058580c8a741a24.jpg

 

the two Tj's refrigerated " Shrubbery Sauces "  and indeed, they are sauces

 

w a very liberal about of TJ's dried green and red chili flakes .

 

now here is the result :

 

IMG_2772.thumb.jpg.b28d78bed24cc76b7c3b650127d7a6ee.jpg

 

I cut the burrito in the kitchen , note the layering. .

 

by cutting in the kitchen :  less work at the table , and some of the sauce got into the burrito

 

adding to the ' hydration '

 

this was outstanding .

 

the semi hydration of the flour tortilla very much added to this dish.

 

the two contrasting creamy sauces , and the dried green chili 

 

put this over the top.

 

so :   if you have a flour roll-up of any kind

 

esp Fz , think about a little ' pre-hydration '

 

nice , very nice .

 

Edited by rotuts (log)
  • Like 7
rotuts

rotuts

Posted
Posted

@lemniscate 

 

that's a good term for it :  ' smothered '

 

this is very much a stick to your ribs dish  esp w the four tortilla moistened 

 

and the two sauces lighten it up a bit w their tartness.

Midlife

Midlife

Posted
Posted
On 7/31/2023 at 7:36 AM, rotuts said:

I recently began working w these :

 

https://www.traderjoesreviews.com/product/trader-joes-chicken-chile-verde-burritos/

 

Ive had them before , and forgot about them

 

chicken ( some dark meat ) in a thick green cilli ' sauce ' 

 

flour wrap .    I like them   I micro ( covered )  and let sit so the steam effects the wrap

 

then chese , this bing TJ's Jack :

 

IMG_2731.thumb.jpg.b9261ea40d4757ae4c635063b845f455.jpg

 

micro'd cheese to melting , then carefully torched.

 

wanted Tj's PicoDG  but they only had mild

 

so tried 

 

IMG_2751.thumb.jpg.6e4869029f9a58169c4b09e9af257bd0.jpg

 

its a chunky cooked salsa :

 

IMG_2733.thumb.jpg.03b5b503260fcf832837186de5c81629.jpg

 

and Campari tomato's , which added nothing .  

 

this was an OK dish , but the salsa is no Pico del Gallo 

 

thinking about it , this would be interesting on some linguini if you like red sauce , chunky w some heat.

 

then , the MasterPiece :

 

IMG_2742.thumb.jpg.601893283f0705f2384bc38d7fceeb29.jpg

 

same burrito // cheese // torching.  but it wanted some sauce :

 

the two you see I had and enjoy on shrubbery :

 

refrigerated Ranch and refrigerated creamy cilantro .

 

the cilantro is muted , its tart and of course creamy.

 

this rendition is very much a winner for me.

 

Its what's for dinner tonight , and I may add some minced red onion.

 

 

Haven’t found these yet at my sadly smaller TJs. I’ve tried the veggie one and it was OK, but the chicken was what I’d been looking for. Maybe soon. 

  • Like 1
Midlife

Midlife

Posted
Posted
9 hours ago, rotuts said:

@Midlife  

 

they have been # my TJ'sfprever.

 

did you ask ?

Found them today. I was thinking of the chicken enchiladas when I wrote that. Haven’t found those. 

rotuts

rotuts

Posted
Posted

@Midlife 

 

the chicken enchiladas that I remember and loved :

 

two in a paper ty red enchilada sauce

 

haven't been around for a long log time

  

cumin/red sauce flavor   I used  to devoir those.

 

th4y added a bit of GBP to them at one point 

 

I had tonight a xandle 

 

and pass them by

 

the then disappeared forever 

Midlife

Midlife

Posted
Posted
5 hours ago, rotuts said:

@Midlife 

 

the chicken enchiladas that I remember and loved :

 

two in a paper ty red enchilada sauce

 

haven't been around for a long log time

  

cumin/red sauce flavor   I used  to devoir those.

 

th4y added a bit of GBP to them at one point 

 

I had tonight a xandle 

 

and pass them by

 

the then disappeared forever 

Somehow I stumbled on a TJs blog mention of what I thought was a chicken/green chili enchilada but must have been the chicken/green chili bowl. I’d bought the veggie enchilada and was a little underwhelmed. I’m gonna try the burrito for dinner tomorrow. 

  • Like 1
Midlife

Midlife

Posted
Posted

So I made the Chicken/Chili burrito tonight. I cooked it with some salsa and cheese and it was pretty good. It would probably have been better if I’d microwaved it or not cooked it in foil (in the oven). The bottom of the burrito stuck to the foil and I could only eat the parts I could pry loose. I only ate one of the two so I’ll get another chance at it soon. 😜

  • Like 1
rotuts

rotuts

Posted
Posted (edited)

similar ingredients

 

same burrito //cheses

 

but w TJ's Pico del Gallo // red onion    not very photogenic 

 

but quite tasty  stick to the ribs sort of dinner.

 

and Old ElPaso  ' traditional ' refried pinto beans 

 

TJ does not carry refried pintos.   Old EP'S are ones I like

 

 

image.thumb.jpeg.4526b28fffb1de7952159e79282e59e4.jpeg

 

and I forgot to ice up a few Hoponius Union beers .  ice cold 

 

and guess what's for breakfast(s ? ) ?

Edited by rotuts (log)
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